120 g Speck , slcied
30 g Parmigiano Reggiano cheese
70 g Bread crumbs
50 g Lamb's lettuce
3 g Parsley
Drain well the artichokes from their oil and dry them with a paper towels. In a bowl mix with the breadcrumbs, some of the grated parmigiano, the chopped parsley and 25 g. extra virgin olive oil. Cover the artichokes in the seasoned bread, then wrapped them with slices of speck and transfer them to a baking pan on top of parchment paper. Sprinkle with the remaining grated cheese and some extra virgin olive oil. Bake in oven at 190 ° / 200 °C for 10 minutes. Distribute the lettuce in the center of the plate and the artichokes on top of it, finish with a drizzle the warm pecorino cheese sauce.
Utilizzare Pane grattugiato e Speck riportante in etichetta la dicitura senza glutine.